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The acorn-fed Iberian morcón is the sausage that everyone should try. Similar to the Iberian chorizo except that it is stuffed into broader natural blind casings and meats with very little fat are used resulting in a more intense flavor after its curing that reaches up to eight months. With lean meats of first quality Iberian pork, paprika, garlic and salt. No artificial additives.
The Iberian morcón must be kept in a cool, dry, well ventilated and dark place. The best way to hang it is by cutting it down by wrapping the cut in plastic wrap with a little olive oil to prevent it from drying out on contact with the air.
Uses and cutting
The thickness of the Iberian morcón allows an almost straight angle cut for its presentation in the plate in sheets neither thick nor thin to enjoy correctly the intensity of its flavor.